CHICKEN AND PANCETTA RISOTTO WITH TALLEGIO

Chicken and Pancetta Risotto with Tallegio image

Take a culinary trip to northern Italy without the plane fare! This creamy, dreamy risotto will take you there in style.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
3 oz diced pancetta
1 carton (32 oz) Progresso™ vegetable broth
1 cup diced yellow onion
1 cup uncooked Arborio rice
1/2 cup dry white wine
4 cups baby arugula
1 cup chopped cooked chicken
2 1/2 oz Tallegio cheese, cubed (1/2 cup)
1 teaspoon finely shredded lemon peel

Steps:

In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.
Meanwhile, in 1-quart microwavable glass measuring cup, microwave broth uncovered on High 3 to 4 minutes or until simmering.
Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.
Increase heat to medium-high; stir in hot broth, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.
Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.

Nutrition Facts : Calories 430, Carbohydrate 41 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g